2 kohlrabi roots (stem and leaves removed)

1 teaspoon olive oil

1/2 teaspoon ground cumin

1/2 teaspoon chili powder


Preheat oven to 425 F.

Wash the kohlrabi, then use a sharp paring knife or good vegetable peeler to peel them. Cut them into thin strips.

In a medium bowl, toss the kohlrabi fries with olive oil, ground cumin and chili powder coating evenly.

Spread the kohlrabi in a single layer on a baking sheet.

Bake for 25 minutes, flipping once, until they are soft and getting blistered and dark on the outside.

Remove and eat warm.